The positive effects of the high molecular weight subunits 3+10 and 2* of glutenin on the bread-making quality of wheat cultivars

Moonen, J.H.E.; Scheepstra, A.; Graveland, A.

doi:10.1007/bf00042153

Cited by 59 publications

(24 citation statements)

References 13 publications

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“…There were no significant effects on SDS-SV, Rmax, Extensibility, Farinograph DDT (except for Ariah Park in 1997), loaf volumes, or probe force. This is in keeping with earlier studies, which have shown that subunits 1 and 2* provide consistently higher dough strength parameters than the null allele at this locus, but are similar in their effects to one another (Moonen et al 1983;Halford et al 1992). Branlard and Dardevet (1985) also obtained higher values of Alveograph strength and SDS sedimentation in lines with 1 and 2* compared with the null locus.…”

Section: High Molecular Weight Glutenin Subunits (Hm R -Gs)supporting

confidence: 90%

Interchangeability of genotypes and growth locations for high-quality, high-protein wheat production in Australia

Skerritt¹,

Heywood²,

Ellison³

et al. 2003

Aust. J. Agric. Res.

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Abstract. The aim of this study was to assess whether the recent finding that 4 Prime Hard wheat varieties grown at southern sites provided flour of comparable quality to that from northern sites is likely to be generally applicable to other varieties, as this is especially important as new varieties are developed. The grain, dough processing, and baking properties of samples from 4 sets of lines, each grown over 2 seasons at 2 northern and 2 southern sites, was assessed. The samples included 2 sets of doubled haploid lines (one derived from Hartog × Klasic, differing only at Glu-A3, and the other Hartog × CD-87, differing at 5 glutenin loci), and 2 sets of F 8 crossbred lines (from Janz/Hartog and Janz*2/Dollarbird, permitting an additional comparison of effects of allelic variation at the Glu-D1 locus). Approximately similar grain protein contents were obtained at one pair of northern and southern sites (respectively Narrabri and Ariah Park, 12-14%) and a second pair of northern and southern sites (respectively Roma and Walpeup, 14-17%, although the latter was consistently higher). The results demonstrated that the grain, dough, and baking properties of the lines were broadly similar at each protein content, and that in general, grain from the southern sites had comparable quality characteristics to that from the northern sites. However, in 1997, the Walpeup southern site suffered very dry conditions late in grain filling, and several of the grain samples were of low size and poor flour milling extraction rate and colour. In 1998, wet conditions late in the season meant that the grain at Ariah Park was lower in protein content and doughs were of lower extensibility and produced depressed loaf volumes. The variation in glutenin subunit composition also permitted the conduct of a detailed comparison of allelic influences on flour processing and baking properties at 4 sites and in 4 backgrounds. This revealed significant effects of allelic variation at Glu-B1, Glu-D1, and Glu-B3 on dough properties, with the effect of Glu-B1 differing between sets of lines.A R 0 1 2 0 5 H i g h q u a l i t y , h i g h p r o t e i n wh e a t i n s o u t h e r n A u s t r a l i a J . H . S k e r r i t t e t a l .

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Section: High Molecular Weight Glutenin Subunits (Hm R -Gs)supporting

confidence: 90%

Interchangeability of genotypes and growth locations for high-quality, high-protein wheat production in Australia

Skerritt¹,

Heywood²,

Ellison³

et al. 2003

Aust. J. Agric. Res.

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“…The development of the glutenin subunit composition and the influence of nitrogen fertilisation on this process are considered to be very important as recent work has suggested that the presence of certain of these components is associated with superior breadmaking quality (Payne et al 1981;Moonen et al 1982Moonen et al , 1983. These associations have been verified for this set of wild emmer derivatives (Grama et al 1987a).…”

Section: Introductionmentioning

confidence: 82%

Hexaploid wild emmer wheat derivatives grown under New Zealand conditions 3. Influence of nitrogen fertilisation and stage of grain development on protein composition

Cressey¹,

Macgibbon²,

Grama³

1987

New Zealand Journal of Agricultural Research

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Hexaploid derivatives of wild emmer wheat (Triticum dicoccoides Koern.) were examined by electrophoresis for high molecular weight (HMW) glutenin subunits and for gliadin composition from 10 days after anthesis to full maturity. Two established bread wheats were included in the investigation for comparison. No outstanding or consistent differences were observed in the patterns of protein development between the wild emmer derivatives and the established bread wheats. HMW glutenin subunits were detectable in some of the wheats from 15 days after anthesis. Gliadins were detectable over the whole mobility range from 10 to 15 days after anthesis, although differences were observed between gliadin patterns produced by urea extraction compared with ethanol extraction. Nitrogen fertilisation resulted in a general increase in the intensity of protein patterns, but no major change in the relative intensity of components was apparent.

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“…Payne et al (1987) and Takata et al (2000) showed that the Glu-A1a and Glu-A1b alleles exerted similar effects on the gluten score. On the other hand, based on the analysis of various cultivars from several countries, Moonen et al (1983) reported that Glu-A1b exerted stronger effects on the loaf volume and SDS sedimentation volume than Glu-A1a. Such a discrepancy could be ascribed to the difference in the genetic background of the cultivars used.…”

Section: Discussionmentioning

confidence: 99%

“…The composition of these glutenin subunits is important for determining the dough strength, and the HMW-GS pair 5 + 10 encoded by the Glu-D1d allele increased the gluten strength in particular (Moonen et al 1983, Ng and Bushuk 1988, Payne et al 1980. Payne et al (1987) scored the effect of individual Glu-1 alleles on the bread-making quality and conferred on Glu-D1d the highest score, 4.…”

Section: Introductionmentioning

confidence: 99%

Effects of High-molecular-weight and Low-molecular-weight Glutenin Subunit Alleles on Common Wheat Flour Quality

2006

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To elucidate the effects of different glutenin subunit alleles on the parameters of wheat flour quality, we analyzed the dough and gluten properties using a doubled-haploid population derived from a cross between two wheat cultivars differing in the glutenin subunit loci except for Glu-D3, namely Grandin (Glu-A1b, Glu-B1c, Glu-D1d, Glu-A3f, Glu-B3h and Glu-D3a) and Kitamiharu 57 (Glu-A1a, Glu-B1i, Glu-D1a, Glu-A3c, GluB3b and Glu-D3a). Based on the analysis of the DH lines, no significant differences in the flour protein content were detected among the glutenin alleles. However, the Glu-D1 and Glu-B3 alleles exerted significant effects on the dough and gluten properties. The DH lines with the Glu-D1d or Glu-B3b alleles showed a significantly higher gluten index, determined using the Glutomatic system and longer dough development time determined using a mixograph. The Glu-D1d and Glu-B3b alleles additively increased the dough and gluten strength. The DH lines with the Glu-A1a allele also showed a significantly higher gluten index and longer dough development time than those with the Glu-A1b allele, though to a lesser extent. These results indicated that the Glu-B3b allele exerted similar effects on the dough and gluten strength as the Glu-D1d allele. Since the DH lines harboring the Glu-D1d and Glu-B3b alleles showed excessive values for the strength of dough and gluten, it was suggested that both the Glu-1 and Glu-3 allelic composition should be considered to improve the wheat flour quality.

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The positive effects of the high molecular weight subunits 3+10 and 2* of glutenin on the bread-making quality of wheat cultivars

Cited by 59 publications

References 13 publications

Interchangeability of genotypes and growth locations for high-quality, high-protein wheat production in Australia

Interchangeability of genotypes and growth locations for high-quality, high-protein wheat production in Australia

Hexaploid wild emmer wheat derivatives grown under New Zealand conditions 3. Influence of nitrogen fertilisation and stage of grain development on protein composition

Effects of High-molecular-weight and Low-molecular-weight Glutenin Subunit Alleles on Common Wheat Flour Quality

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